DINNER TONIGHT
Lemon Butter Salmon Tray Bake with Roast Vegetables
Tender salmon and caramelised roast vegetables finished with lemon butter.
EASY
55 MINS
SERVES 2
ABOUT THE RECIPE
One-tray dinners are only useful if everything comes out properly, and this one does. The salmon stays tender, the vegetables roast until caramelised, and the lemon butter pulls the whole tray together. A lemon butter salmon tray bake for weeknights that still deserve a proper dinner.
THE RECIPE
Ingredients
2 salmon fillets
1 bunch asparagus, trimmed
1 cup cherry tomatoes
600 g new potatoes, halved or quartered if large
2 tbsp olive oil
2 tbsp unsalted butter, melted
2 cloves garlic, minced
1 tsp fresh thyme leaves
Zest and juice of 1 lemon
2 tsp balsamic vinegar
Fine sea salt and freshly cracked black pepper, to taste
Method
1.
Preheat your oven to 180°C fan-forced.
2.
Toss the new potatoes with 1 tablespoon of olive oil, a good pinch of salt and pepper, and half the thyme. Spread them out on a large sheet pan in a single layer and roast for 25 minutes.
3.
Remove the tray from the oven and turn the potatoes so they brown evenly.
Add the asparagus and cherry tomatoes to the tray. Drizzle with the remaining olive oil and balsamic vinegar, season lightly with salt and pepper, and return to the oven for 10 minutes.
4.
Add the asparagus and cherry tomatoes to the tray. Drizzle with the remaining olive oil and balsamic vinegar, season lightly with salt and pepper, and return to the oven for 10 minutes.
5.
While the vegetables are roasting, stir together the melted butter, garlic, lemon zest, and half of the lemon juice. Pat the salmon dry, season with salt and pepper, then brush generously with the butter mixture.
6.
Remove the tray from the oven, turn the vegetables gently, then push them towards the edges of the pan. Nestle the salmon fillets into the centre.
7.
Return to the oven and roast for 10 to 12 minutes, or until the salmon is just cooked through and flakes easily with a fork.
8.
Finish with the remaining lemon juice and a sprinkle of the leftover thyme. Serve straight from the tray while everything is hot and glossy.
SAMANTHA'S NOTES
Cut potatoes evenly
Dry the salmon
Use a large tray
Pat the salmon fillets dry before brushing with lemon butter. It helps the surface cook cleanly and stops extra moisture making the tray soggy.
Spread everything in a single layer so the vegetables roast instead of steam. Green beans, zucchini or baby carrots all work, with small timing adjustments.
Halve or quarter the potatoes so they roast at the same pace. Turn them before adding the other vegetables so they get golden edges.
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